I would wager that most who are trying to avoid genetically modified foods prefer to eat foods that have long been part of the human diet. They tend to prefer locally grown, heirloom varieties, if available.
I would wager that most of these people would consider any food whose genes have been altered using foreign bacterial enzymes and DNA-repair-system damaging techniques to be genetically modified.
I would wager that most of these people buying a kale salad dressed with a blend of organic olive and sunflower oil neither expect nor want to be served transfats.
I would also wager that most of these people actually are eating certified organic, non-GMO verified foods that contain transfats and generally do not meet their expectations and standards. This is happening because of the types of fats increasingly used in deli and processed foods. Continue reading
- Available at your local Co-op: Organic, non-GMO verified Gene-Silenced Food!
- Snopes on Wheat & Glyphosate Toxicity
- Sugar is as toxic as wheat — it is not about the gluten
- The Benefits of Bitters
- Intermittent Fasting in a Healthy Way
- Go ahead, cook with your good olive oil!
- Extra Virgin Olive or High Oleic Oil?
- Sometimes More Is Better
- Is Almond Flour Trouble?
- Don’t Let Familiarity Build Contempt
- Plasticizers are in our medicines and our supplements
- Reasons to Give Up Stevia
- Building Strong Bones
- Don’t Eat That!!!!
- Why I Avoid Canola and Think You Should As Well.
- Speaking Out Against High Oleic OIls
- Getting vitamin B without eating grains
- There is fat and there is fat. . .
- Is Soy Really A Ploy?
- Feel Free to Enjoy Your Cup of Coffee.
- Are We Becoming Fire Resistant?
- Nuts Are Good
- Forget Fasts and Detoxes
- Fish, measuring the good and the bad
- Fish trumps fish oil, fins down
- Choosing a Cooking Oil
- Another Reason to Avoid Juices
- Soy, friend or foe in breast cancer?
- Strong Bones Without Dairy??
- Whole Foods vs. Supplements